Asparagus, Leek, Shiitake and Potato Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
2 large leeks (white and pale green parts only) |
1 pound small red potatoes |
3 tablespoons olive oil |
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces |
1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered |
1 1/2 cups chicken broth |
1/2 lemon |
1/4 cup chopped fresh mint leaves |
3 tablespoons finely chopped fresh parsley leaves |
Directions:
1. Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.
2. Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.
3. In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.
4. In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes. Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.
5. Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.
6. Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
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